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| 柠檬酸对小麦面筋蛋白的脱酰胺作用 | |
| 引用本文： | 廖兰,赵谋明,王芹,任娇艳,赵海锋,崔春. 柠檬酸对小麦面筋蛋白的脱酰胺作用[J]. 江苏大学学报(自然科学版), 2011, 32(1): 16-21. DOI: 10.3969/j.issn.1671-7775.2011.01.004 |
| 作者姓名： | 廖兰 赵谋明 王芹 任娇艳 赵海锋 崔春 |
| 作者单位： | 1. 华南理工大学轻工与食品学院,广东,广州,510640;马里兰大学帕克分校营养与食品科学系,马里兰州,20740 2. 华南理工大学轻工与食品学院,广东,广州,510640 3. 马里兰大学帕克分校营养与食品科学系,马里兰州,20740 |
| 基金项目： | 国家“十一五”科技支撑计划项目(2006BAD27B09-6); 国家自然科学基金资助项目(20676044) |
| 摘 要： | 以盐酸对小麦面筋蛋白的脱酰胺作用效果为参比,选取氯溶指数、脱酰胺程度为表征指标,利用SDS-PAGE、FTIR和SEM研究柠檬酸脱酰胺改性过程中小麦面筋蛋白分子构象和功能特性的内在关系.试验结果表明:在相同的脱酰氨程度下,柠檬酸脱酰胺改性明显改善小麦面筋蛋白的起泡性,其改性蛋白的起泡性是盐酸脱酰胺改性样品的4倍;当脱酰... |
| 关 键 词： | 小麦面筋蛋白 脱酰胺改性 柠檬酸 盐酸 功能特性 蛋白构象 |
Study on deamidation of wheat gluten deamidated with citric acid |
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| Liao Lan,Zhao Mouming,Wang Qin,Ren Jiaoyan,Zhao Haifeng,Cui Cun. Study on deamidation of wheat gluten deamidated with citric acid[J]. Journal of Jiangsu University:Natural Science Edition, 2011, 32(1): 16-21. DOI: 10.3969/j.issn.1671-7775.2011.01.004 | |
| Authors: | Liao Lan Zhao Mouming Wang Qin Ren Jiaoyan Zhao Haifeng Cui Cun |
| Affiliation: | Liao Lan1,2,Zhao Mouming1,Wang Qin2,Ren Jiaoyan1,Zhao Haifeng1,Cui Cun1(1.College of Light Industry and Food Sciences,South China University of Technology,Guangzhou,Guangdong 510640,China,2.Department of Nutrition and Food Sciences,University of Maryland-College Park,Maryland 20740MD,USA) |
| Abstract: | To study the effect of deamidation on wheat gluten with citric acid,wheat gluten deamidated with hydrochloric acid(HDWG) was selected as samples based on the evaluation from deamidation degree,nitrogen soluble index,SDS-PAGE,FTIR,and SEM of the modified samples.At the similar deamidation degree of 60%,foaming capacity of citric acid deamidated samples(CDWG) was about 4 times more than that of HDWG.CDWG exhibited the higher emulsification properties compared with HDWG.HDWG was observed to have the distinctiv... |
| Keywords: | wheat gluten deamidation citric acid hydrochloric acid functional properties protein conformation |
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